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1. In a small bowl, combine fennel seeds, garlic powder, oregano, paprika, salt, and pepper. Trim fat from meat. Sprinkle fennel seed mixture evenly over meat; rub in with your fingers. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker.
2. Place sweet potatoes in cooker. Add meat. Pour broth over meat mixture in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Remove meat from cooker, reserving cooking juices. Slice or shred meat. Serve meat with sweet potatoes. If desired, garnish with sprigs of parsley.